Food Additives That are Killing You

The term “artificial” generally refers to ingredients or foods created to imitate nature, such as certain colorings or flavors. For example, food scientists developed artificial raspberry flavor to mimic the taste of real raspberries. … The nutrition label lists all artificial compounds in a processed food.

You might try to kid yourself when you are eating those processed or junk foods and tell yourself that they aren’t all that bad, are they now?

In a simple sentence; yes, they are that bad.

Eating processed foods, junk foods, or fast foods is a virtual guarantee that you are consuming any number of toxic, carcinogens, or questionable food additives. There are more than 10,000 possible food additives that are allowed into the foods we consume, not counting the ones that are frequently added to the package itself.

Additives are used for various reasons; to stop fats or oils from going rancid, to stop fruit from browning, to “enrich” the food with synthetic vitamins, or to greatly slow down the spoiling rate. They can also be added to improve the flavor or texture, and especially the appearance.

Although almost all of these ingredients have been linked in numerous studies to health concerns or even shown to be downright dangerous, they are approved because these Big Food companies conduct their own research and they tell the FDA or the USDA that these additives are “Generally Recognized as Safe,” a.k.a. GRAS. The way it works is, if Big Food tells that FDA that this new additive they going to put in food is GRAS, then the FDA gives it immediate approval.

GRAS was intended for natural things that truly are safe, such as basil leaves or pepper or chamomile flowers, but for synthetic chemicals.

Now of course we can’t possibly list all 10,000 additives, but we are going to list the 15 worst offenders, the additives you should avoid at all costs. Most of these are already banned or have to contain warning labels in other countries, but not in the good old USA, so you are going to have to do some reading. If you see any of the items from this list on a food label, put it back on the shelf and choose something else. There are plenty of organic, more natural alternatives in this world if spend a few minutes and seek them out.

1. Potassium Bromate

Almost every single commercially made bread, hot dog bun, bagel, or hamburger bun contains this hormone interrupting chemical. If you see the word “enriched,” you will know that it contains potassium bromate. This chemical makes the bread more elastic so that it can stand up to the force of the bread hooks used in commercial production. There are a few companies who have looked at the facts and have started making their products without potassium bromate, such as Pepperidge Farm. If they can make breads and cakes without this chemical, why can’t everyone?

Potassium bromate has been linked in several studies to nervous system damage, thyroid issues, kidney damage, digestive problems, even cancer. Potassium bromate is listed as a possible carcinogen by the International Agency for Research on Cancer. How credible is this threat? Potassium bromate is banned in China, Canada, and the European Union.

2. Partially Hydrogenated Vegetable Oil

This is made by adding hydrogen to vegetable oils. Unfortunately, this process reduces good fats (polyunsaturated oils) and creates a dangerous type of fat called trans-fat. You will find trans-fat in many foods including some margarines, candies, cakes, cookies, baked goods, salad dressings, and almost all processed foods. The idea is to stop the fat from going rancid quickly; however, trans-fats are super unhealthy and are known to cause breast cancer, colon cancer, higher levels of cholesterol, and heart disease.

3. MSG (monosodium glutamate)

This chemical is used to “bring out the flavor” of foods, but the reason many companies use it is that the can reduce the amount of “real” foods in their products if they add enough MSG (which is very inexpensive) to make up the difference for lost flavor. Since its introduction in 1960, MSG has been a major concern to the public, but the FDA doesn’t seem to care. One study showed the when infant mice were fed MSG; it destroyed the nerve cells in their brains. Public outcry after this study did cause companies to stop adding it to infant formula and baby food, but MSG is still commonly used in almost everything else including: gum, drinks, prescription drugs, low fat milk, and sometimes even IV fluids.

A great many people are sensitive to MSG, and children especially are more susceptible. Neonatal exposure to MSG can cause a reduction of growth hormones, which can lead to stunted or slow growth and obesity problems. The most common complaints about MSG include headaches, difficulty breathing, nausea, weakness, a burning sensation, especially in the forearms or the back of the neck, and changes in heart rate.

4. Nitrates and Nitrites

These are synthetic preservatives that are often added to meats to make them look nice and pink, so that the consumer will think they look “fresher.”. The problem is that nitrates, combined with high heat, form a substance called nitrosamines, which are known carcinogens. Nitrosamines wreak havoc on a cellular level and have been linked to colon, stomach, pancreas, and bladder cancer. Although nitrates can be naturally found in some vegetables, it’s the synthetic type that is applied to meat, and then activated by heat, that is the dangerous culprits.

5. Aluminum

You might wonder why exactly aluminum is being added to your food. The answer: it’s a stabilizer, so that food does not get too soft, too hard, or fall apart. There are numerous types of aluminum added to your foods including sodium aluminum phosphate and sodium aluminum sulfate, just to name two of the most popular kinds. Aluminum accumulates in the body and tends to settle in the brain and bones. Aluminum can cause neurological problems including slow motor response, learning problems and behavior issues. There have been several studies linking Alzheimer’s disease and other neurological problems to an accumulation of aluminum. Avoid any product that lists aluminum in its list of ingredients and never cook with aluminum pots and pans.

6. Theobromine

This is an alkaloid that is frequently added to chocolate and the reason why chocolate can be toxic to dogs. It acts very much like caffeine. This additive is often found in cereal, bread, and sports drinks, to name a few. One study performed in Utah that was done between the years of 1983 and 1986, but not published until 1993, showed that this substance caused an increased risk of prostate cancer in men and a link to testicular cancer was shown in another study.

7. Propyl Gallate

This chemical is used to stop fats and oils from going rancid. You will find this in many foods that contain edible fats such as frozen pizza or sausage. Propyl gallate is linked to a greater risk of developing tumors in the body, including rare brain tumors, according to the National Toxicology Program. The European Food Safety Authority decided that the studies that have been done in the US to prove its safety are outdated and/or are poorly written. There is also incomplete data as to whether or not this chemical is a hormone disruptor or whether it has estrogenic compounds.

8. BHT (butylated hydroxytoluene)

BHT and BHA (which will be discussed in the next point) are two preservatives that are often used in combination. BHT is not a carcinogen; however, in animal studies it has been linked to the development of tumors, as well as negative thyroid changes. BHT appears to be an endocrine disrupting chemical and is banned in most other countries, along with BHA, but the FDA gives it GRAS status anyway.

9. BHA (butylated hydroxyanisole)

Like BHT, this is a preservative, but it is far more dangerous than its cousin BHT. BHA has negative effects on the neurological system, alters behavior, and is a possible carcinogen. This preservative is found in numerous items including breakfast cereal, popcorn, potato and corn chips, gum, margarines, dehydrated potatoes, and beer. BHA is known to cause cancer in studies done with rats and might cause cancer in humans. The US Department of Health and Human Services made a report in 2011 from their National toxicology Program and in this study they reported that BHA should be reasonable anticipated to be a human carcinogen. The International Cancer Agency also lists this preservative as a possible carcinogen. In California, this is listed as a known carcinogen and must include warning labels on foods sold in that state. BHA is banned in Japan and the European Union. It is banned in infant foods in the UK and must be listed on other types of foods. Why is this obviously dangerous chemical still allowed in foods sold in America?

10. Natural and Artificial Flavors

You might wonder why “natural” flavors are included in this list. Actually, what we should be asking is what exactly a “natural” flavor is? Dirt is a natural flavor but not too many people are interested in eating that, are they?

Most people assume natural flavor means something like strawberry or garlic flavoring. Unfortunately, this isn’t the case. “Natural” flavors are something they make in a lab, made in the same manner as artificial flavors. The only difference here is that natural flavors must come from a natural source. This means that “natural” flavors must start off with some essential oil, extract or even just a bit of plant material, vegetable juice, or even edible yeast. That’s the only difference. They start off with a bit of the natural element, and then create flavors from that bit of natural plant or spice. Natural flavors have very little in common with the natural product from where they once started; In fact, natural flavors are almost identical to the synthetic ones. Many “natural’ flavors contain BHA, solvents, or propylene glycol, more commonly known as antifreeze. Unless your food states that is has CERTIFIED natural flavor, it’s mostly synthetic chemicals. Studies done involving rat show that all synthetic flavors cause various types of cancer.

11. Artificial Colors

Artificial colors are synthetic colors that are not found in nature. Most are a derivative of coal tar and can contain lead and/or arsenic (up to 10 PPM) and still be considered safe by the FDA. These are known to cause allergic reactions, headaches, ADD in children, and are linked to nerve damage. These are just a few of the common colors used:

Blue #1 and #2 – Found in candy, drinks, pet food, or baked goods. These have been shown to cause damage to chromosomes, cause uncontrolled cell mutation (which is a precursor to cancer), are strongly linked to brain tumors, and serious problems such as refractory hypotension, and even death.

Citrus Red #1 and #2 – These are sometimes sprayed on oranges to make them look more ripe. Red #1 has been linked to in so many studies that it fractures the chromosomes and can lead to cancer that the even the lax FDA is seriously considering a ban on red #1. Citrus red #2 has been linked to cancer as well.

Green #3 – Not as common as red and blue, but green #3 has been linked to tumors in the bladder.

Red #3 and #40 – Red #3 is often found in red fruit processed foods such as cherry pies or maraschino cherries. It has been linked to thyroid cancer and nerve damage. Red #40 is very common and can be found in candy, soda, pet food, and sausage, to name a few. This dye is a suspected carcinogen.

Yellow #5 and #6 – Yellow #5 is perhaps the most popular dye. It can be found in gelatin, soda, pastry and pet food. It’s a suspected carcinogen and has been known to cause serious allergic reactions. #6 is found in many of the same foods as #5 and it has been strongly linked to tumors in the kidneys and adrenal glands.

12. Diacetyl

This is most commonly found in the “butter” flavoring of frozen foods and microwave popcorn. It can also be used to flavor yogurt and cheese. Diacetyl has been linked to neurological problems, including the development of Alzheimer’s disease. Diacetyl has also been linked to respiratory damage, including permanent scarring of the airways, in studies done with those working at factories that produce microwave popcorn.

13. Phosphates

These are used to improve the moisture retention in foods so that they don’t dry out, and to reduce acid levels, Phosphates are in so many processed foods it’s hard to list them all, but some of the most common foods are baked goods, processed meats, and fast foods. These chemicals have been linked to heart disease.

14. Artificial Sweeteners

The most common artificial sweetener, of course, is aspartame. This sweetener starts out its life as the excrement (yes, we are talking about poop) of a GMO bacteria. There are plenty of other artificial sweeteners on the market including ones like saccharin, sucralose, and tagatose. All artificial sweeteners have side effects and when they breakdown in the body, the results can be toxic. All of these artificial sweeteners have been linked to various health problems including brain tumors, epilepsy, headaches, depression, hallucinations, and weight gain. The FDA has registered thousands of complaints about these dangerous sweeteners, but they insist that these chemicals are GRAS.

15. Brominated Vegetable Oil

This chemical is used to keep the flavoring in certain drinks, especially soft drinks, from separating. Bromate, the main ingredient in this mixture, is a known poison. Just 2 ounces of a 2 percent solution of Bromate can kill a child. BVO leads to allergic reactions because it depletes histamine in the body and reduces the immune response. This chemical poison has been linked in studies to birth defects, growth problems, and major organ damage. Even the FDA says that they are considering pulling BVO from the market because of health concerns, but, as of this writing, they are still sitting on any plans to take action. Worst of all? Food companies are not required to list BVO on their labels. This is yet another good reason to avoid all sodas entirely.

The best advice we can give you is that if any food label has more than 5 or 6 ingredients, it probably contains things you don’t want in your body. Avoid processed foods as much as humanly possible and cook from scratch to safeguard your family’s health.

I try to get people to grow their own food and they just either dont know how or are too lazy or a combination of both. Unfortunately kids are not taught about growing food these days unless their PARENTS are teaching them .

Who knew that killer poisons were lurking in your pantry? In these everyday, average foods, there are hidden compounds that could be seriously fatal once ingested.

Of course, really any food could be poisonous if you’re not preparing it right. Leaving chicken partially uncooked, not properly washing your knives, and committing other cooking mistakes could put you and your family in very real danger of contamination.

It’s different with, say, a poisonous mushroom. I mean, who’s really eating mushrooms off the street? But these items are likely traveling dangerously close to your mouth on the daily. Viruses, bacteria, and even cyanide are threatening your consumption from safe spaces like your vegetable drawer and pantry. Even your spice cabinet isn’t safe. Find out which foods in your home could actually kill you, before it’s too late.

There are many reasons why healthy eating may be a challenge for you. Perhaps it is your busy schedule and limited time to prepare healthy meals. When your schedule starts to interfere with healthy eating habits, you are more likely to skip meals and choose convenient or fast foods to eat. If you go too long between meals and get to the point of feeling ravenous, you may snack on foods that you don’t even like — but at this point you’ll eat anything. If this sounds like you, then it is time to make healthy eating a priority. When you take care of yourself by eating healthy, you will be more focused, more productive and more efficient. This will keep you in control of your schedule instead of your schedule controlling you!

Once you commit to make healthy eating a priority, it is important to be patient with yourself and to select only one to two goals at a time to work on. Small changes over a long period of time will equal big results. Mindful eating can help you learn to slow down and pay attention to the tastes and textures of the food. You will notice that you will need much less food to feel satisfied and actually be able to enjoy what you are eating.

There are many methods used in ancient time in keeping the foods for long time to use due certain motif as for travelling as far or due to preparation for bad weather to come or keeping store for big events from the romans to Greeks to the Arabs and the Chinese to the feraoun encient egypte .

Some like my grandmother and my mother do until today drying tomato and pickling lots vegetable as in summer all cheap and can keep until winter when price go hard and high.

And majority of this method are kept until today as Canning, freezing, and drying food are the most common methods for preserving foods at home today. However, there are many other methods, and some are easier and less expensive.

This methods for preserving foods, including today’s popular methods, as well as other old-fashioned and ancient techniques.

I used to help my mother and grandmother with all house roof and floor filled with sundried tomato and few hundreds of jars filled with all the pickled vegetable hunting for summer garden tips and ways to preserve a lot of fruits and vegetables from the cheapest market ever as all the track filled up and don’t want turn way with their harvest

I will give ideas to all chefs and culinary comrades may help you to improve you skill in keeping the foods.

Canning

is heating the product at a certain temperature for a certain time (pasteurizing), and then vacuum sealing the pasteurized food in special glass jars designed for this purpose. It can be used with most foods, as fruits, vegetables, meats, seafood, and some prepared foods. Canning requires just reusable canning jars and rings, one-time use sealing lids, and some practice to learn the necessary and detailed steps.

Freezing

is the process of chilling foods to at least -6°F. It can be used with all foods, from fruits, vegetables, meats, seafood, grains, nuts, dairy, eggs, and prepared foods. True freezing is not possible in the freezer compartment of your refrigerator where the temperature is typically much warmer, between 10°F to 32°F. Freezing is easy to do, if you can proper freezer .

Drying

Use as dehydrating foods items until there is not enough moisture to support microbial activity. It can be used with most foods, fruits, vegetables, meats, seafood, grains, legumes, and nuts. There are several different techniques, some are relatively easy to do and require no special equipment.

Fermenting

Mean encouraging the growth of “good bugs” to inhibit the “bad bugs” that can spoil food. It can be used with many types of foods, fruits, vegetables, meats, seafood, grains, legumes, dairy, and eggs to produce a wide range of products such as wine (from grapes), sauerkraut (cabbage), cured sausage (meat), and yogurt (milk). Many fermented products can be produced without any special equipment. The method for each type of product is relatively easy, but requires attention to detail.

Pickling

This is soaking food in a solution containing salt, acid, or alcohol. It can be used with most foods, including fruits, vegetables, meats, seafood, legumes, and eggs. Most methods require no special equipment. However, pickled foods can be unsafe if prepared carelessly or stored at room temperature. Pickling is often combined with another method, such as fermenting, canning, or just refrigerating.

Dry salting

Is items as salt drying must be use with a high salt concentration (20% to 25% salt), prevents microbial growth and preserves the food in a more or less fresh, although salty state. Many people familiar with the technique consider salted vegetables such as green beans to be far superior in taste and texture than canned or frozen beans. This old-fashioned method was promoted in the early twentieth century as an alternative to canning, in order to conserve glass, tin, and fuel in time of war.

Curing

This process may using special equipment and exacting technique is similar to pickling, and uses salt, acid, and/or nitrites. It is used for meat and fish. Simple, modern curing methods often reduce the amount of salt and nitrites, which may require that you refrigerate or freeze the final product.

Smoking

is a complementary process of lots smoke over long time can import final to curing that improves flavour and appearance, and can also act as a drying agent. Smoked meats are less likely to turn rancid or grow mold than unsmoked meats.

Sealing

is a process of covering food to keep out air, which delays (but does not stop) the activity of spoilage organisms. It is used primarily as a complementary process to other methods such as drying or freezing. Both fat sealing and vacuum sealing methods are relatively easy.

Cellaring

Is just storing foods in a humid temperature-, humidity-, and light-controlled environment. It can be used with many foods, especially vegetables, grains, and nuts, as well as fermented foods and dry-cured meats. There are many different methods for cellaring food, all of which are relatively easy to do. . No matter where you live, whether in an apartment or on a farm, you can use the concept of cellaring to some degree.

Our grandfathers had more knowledge than any of us today and thrived even when modern conveniences were not available. They were able to produce and store their food for long periods of time. The Lost Ways is the most comprehensive book available. All the knowledge our grandfathers had, in one place.Here’s just a glimpse of what you’ll find in the book:

Table Of Contents: Making Your Own Beverages: Beer to Stronger Stuff Ginger Beer: Making Soda the Old Fashioned Way How North American Indians and Early Pioneers Made Pemmican Wild West Guns for SHTF and a Guide to Rolling Your Own Ammo How Our Forefathers Built Their Sawmills, Grain Mills,and Stamping Mills How Our Ancestors Made Herbal Poultice to Heal Their Wounds What Our Ancestors Were Foraging For? or How to Wildcraft Your Table How North California Native Americans Built Their Semi-subterranean Roundhouses Our Ancestors’Guide to Root Cellars Good Old Fashioned Cooking on an Open Flame Learning from Our Ancestors How to Preserve Water Learning from Our Ancestors How to Take Care of Our Hygiene When There Isn’t Anything to Buy How and Why I Prefer to Make Soap with Modern Ingredients Temporarily Installing a Wood-Burning Stove during Emergencies Making Traditional and Survival Bark Bread……. Trapping in Winter for Beaver and Muskrat Just like Our Forefathers Did How to Make a Smokehouse and Smoke Fish Survival Lessons From The Donner Party

From Ruff Simons, an old west history expert and former deputy, you’ll learn the techniques and methods used by the wise sheriffs from the frontiers to defend an entire village despite being outnumbered and outgunned by gangs of robbers and bandits, and how you can use their wisdom to defend your home against looters when you’ll be surrounded.

Native American ERIK BAINBRIDGE – who took part in the reconstruction of the native village of Kule Loklo in California, will show you how Native Americans build the subterranean roundhouse, an underground house that today will serve you as a storm shelter, a perfectly camouflaged hideout, or a bunker. It can easily shelter three to four families, so how will you feel if, when all hell breaks loose, you’ll be able to call all your loved ones and offer them guidance and shelter? Besides that, the subterranean roundhouse makes an awesome root cellar where you can keep all your food and water reserves year-round.